Scallion Skillet Cornbread |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Food and wine strikes again. Recipe from forthcoming Cowgirl Cuisine cookbook Ingredients:
1 1/3 cups all-purpose flour |
1 cup coarse stone-ground yellow cornmeal |
2 teaspoons baking powder |
1 teaspoon salt |
1 pinch fresh ground pepper |
1 1/4 cups low-fat milk |
2 tablespoons honey |
2 large eggs, beaten |
1/3 cup corn oil, plus |
1 tablespoon corn oil |
8 scallions, white and tender green parts only, thinly sliced |
Directions:
1. Preheat the oven to 400°.
2. Place a 10-inch cast-iron skillet in the oven to heat.
3. In a medium bowl, whisk the flour, cornmeal, baking powder, salt and pepper.
4. In a small bowl, whisk the milk, honey, eggs and 1/3 cup of the oil.
5. Add the wet ingredients to the cornmeal mixture and whisk just until combined.
6. Stir in the scallions.
7. Add the remaining 1 tablespoon of oil to the hot skillet and swirl to coat.
8. Pour the batter into the skillet and bake for about 30 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
9. Let cool slightly, then turn the corn bread out onto a plate.
10. Invert it onto a rack to cool.
11. Alternatively, serve the cornbread hot from the skillet.
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